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Lasagna Soup

Here in the foothills of North Carolina, we are experiencing unseasonably warm weather.  Last week I decided I wanted to make this soup and when I did my menu planning it was cold enough for soup.  On the day we planned to have it, it was close to 70 degrees.  I felt like turning on the air conditioner to let it get a little cooler so we could enjoy the soup.  However, the heartiness of the soup along with the pasta helped to make it very enjoyable even in warmer weather.

This is the first time I have made this soup and it was sent to me by my California cousin.  I used the whole wheat penne pasta in for the pasta and it has such a good rich flavor and you could imagine eating something italian while consuming it.  One of my favorite things about the soup is the fact that you don’t have to peel and chop lots of vegetables and most of us would have the ingredients in our kitchen.

 

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Lasagna Soup

1 lb. lean ground beef

1 large green pepper chopped

1 medium onion chopped

2 garlic cloves minced

2 14 ½ ounce cans diced tomatoes, drained

2 14 ½ ounce cans of beef broth

1 8 ounce can of tomato sauce

1 cup frozen corn

¼ cup tomato paste

2 tsp. Italian seasoning

¼ teaspoon pepper

2 ½ cups uncooked spiral pasta

½ cup shredded parmesan cheese

In a large saucepan cook beef, green pepper and onion over medium heat for 5 – 10 minutes.  Add garlic and cook another couple of minutes.  Drain.

Return to saucepan and stir in tomatoes, broth, tomato sauce, corn, tomato paste and Italian seasoning and black pepper.

Bring to a boil, stir in pasta, reduce heat, simmer covered 10-12 minutes or until pasta is tender.

Sprinkle with parmesan cheese

I am not complaining about the warmer weather even though I have noticed my tulips are beginning to peep out of the ground.  It is my understanding the cold weather is returning next weekend.  Because our snow has melted off the grill and we are experiencing warmer temperatures, I have really wanted to start grilling again.

Thanks for stopping by.

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